Preparation:

Preparation time: 25 minutes.

Prepare kale by pulling small pieces from the stem. Wash in ice water and spin a handful of bunches at a time to dry (or lay out on a flat surface and let dry). When dry, chiffonade (finely chop) and place into a large salad bowl. When ready to combine all ingredients, massage the kale with 1 teaspoon of sea salt to help break down the leafy green (and up to 2 teaspoons if you prefer a softer texture).